This recipe comes from the Chicago Tribune, at least 8 years old as that’s when we moved from Chicago to Massachusetts. I’ve adapted it a bit, but it’s still easy to put together and delicious. You can serve it over rice or pasta, or with garlic bread (see below).
- 1 TBS olive oil
- 1 large shallot, chopped
- 5 scallions, chopped
- 1/4 tsp fennel seeds
- 3 cloves garlic, chopped
- 1 bunch asparagus, sliced diagonally into roughly 1” pieces
- 14 oz. can artichoke hearts, drained and quartered
- 1 cup vegetable broth
- 25 – 26 oz. canned/boxed chopped tomatoes with juice
- 15 oz. can small white beans, rinsed and drained
- 1/2 tsp kosher salt
- freshly ground black pepper to taste
- freshly grated Parmigiano-Reggiano or Parmesan for serving
Heat oil in a large pot over medium heat.
Add shallots, scallions and fennel seeds and cook, stirring frequently, for 5 minutes.
Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add asparagus and cook, stirring occasionally, for 1 minute.
Add artichoke hearts, broth, tomatoes and beans and cook over low heat until
asparagus is crisp-tender, about 12 minutes. Stir in salt and pepper, and serve with a generous sprinkling of cheese.
For Garlic Bread:
- 1 baguette, sliced diagonally
- Garlic Oil (heat 1/3 – 1/2 cup extra-virgin olive oil over low heat with 3 – 4 cloves garlic, chopped, for about 5 minutes; keeps in fridge for a couple weeks)
- Dried oregano
- Sea salt
Brush bread slices with Garlic Oil, sprinkle with dried oregano and salt, then broil until crisp and the edges are golden, about 2 minutes.